Lamb rissoles with herb and pine nut salad

Recipes / Salads

Embrace the change in weather with quick and easy lamb rissoles, packed with fragrant herbs and fresh vegies.

Recipe «Lamb rissoles with herb and pine nut salad» presented in category Recipes / Salads, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 125ml olive oil, 1 onion, finely chopped, 1 clove garlic, crushed, 2 tsp ground cumin, 2 tsp sweet paprika , 600g minced lamb, 2 tbsp finely chopped flat-leaf parsley, 2 tbsp finely chopped basil leaves , 50g dried breadcrumbs, 1 lemon, zested, 1 egg, Grilled pita bread , to serve, 1 lemon, juiced, 60ml olive oil, 1 tsp sweet paprika, 40g baby spinach.

Ingredients:

  • 125ml olive oil 
  • 1 onion, finely chopped 
  • 1 clove garlic, crushed 
  • 2 tsp ground cumin 
  • 2 tsp sweet paprika 
  • 600g minced lamb 
  • 2 tbsp finely chopped flat-leaf parsley 
  • 2 tbsp finely chopped basil leaves 
  • 50g dried breadcrumbs 
  • 1 lemon, zested 
  • 1 egg 
  • Grilled pita bread , to serve 
  • 1 lemon, juiced 
  • 60ml olive oil 
  • 1 tsp sweet paprika 
  • 40g baby spinach 
  • 1 cup loosely packed basil leaves 
  • 1/2 cup loosely packed flat-leaf parsley 
  • 1 red onion, thinly sliced into rings 
  • 80g pine nuts, roasted 

Instructions

  1. Preheat oven to 200C. To make rissoles, heat 2 tablespoons oil in a small frying pan over high heat. Add onion, garlic, cumin and paprika, and cook, stirring, for 5 minutes or until soft. Cool slightly.
  2. Place onion mixture in a large bowl with mince, herbs, breadcrumbs, zest and egg. Season with salt and pepper. Using your hands, combine well, then shape lamb mixture into 8 x 7cm patties.
  3. Line a large oven tray with baking paper. Heat 2 tablespoons oil in a large frying pan over medium–high heat. Cook half the rissoles for 30 seconds each side or until browned, then transfer to oven tray. Repeat with remaining 2 tablespoons oil and rissoles. Transfer tray to oven and cook for 12 minutes or until rissoles are cooked through.
  4. Meanwhile, to make salad, whisk lemon juice, oil and paprika in a small bowl. Place spinach, basil, parsley, onion, pine nuts and three-quarters of the dressing in a large bowl. Gently toss to combine.
  5. Divide salad and rissoles among plates. Drizzle with remaining dressing. Serve with pita bread, if using.